Prepare the cookie dough: in a small bowl, whisk together 1/4 cup almond flour, 2 1/2 tablespoons coconut sugar, 1 tablespoon coconut flour, 1 tablespoon cocoa powder, and a pinch of salt.
Add 1/2 tablespoon melted coconut oil and 2 teaspoons unsweetened applesauce to the dry mix and use your hands to combine until a cookie-like dough forms.
Line a microwave-safe plate with parchment and spread the cookie dough very thin (about 1/8 inch). If sticky, use a small piece of parchment to press it evenly.
Microwave the dough until the edges just darken and it bubbles slightly, about 1 minute 15–20 seconds, then chill in the refrigerator 15–20 minutes until crisp.
Line an 8×8-inch pan with parchment, leaving an overhang. In a large bowl, stir 3/4 cup almond flour, 3/4 cup vanilla whey protein powder, and 3 tablespoons coconut flour.
Add 3/4 cup unsweetened applesauce and 1 tablespoon melted coconut oil to the dry mix and stir until a thick dough forms.
Crumble the chilled, crispy cookie into the bar dough and stir until evenly distributed.
Press half of the dough firmly and evenly into the prepared pan to form the bottom layer.
Make the cream layer: whisk together 1/3 cup coconut cream (softened), 1 tablespoon coconut oil, and 1 teaspoon honey until smooth, then spread evenly over the bottom layer.
Chill the pan in the refrigerator for 30 minutes to let the cream begin to set.
After the cream has set, press the remaining dough on top and spread evenly. Cover and refrigerate for at least 4 hours to firm up.
Use the parchment overhang to lift the bars from the pan and slice into 12 pieces.
